I made a Paris-Brest for a holiday party. I think it turned out really well for a first effort. It certainly was a multi-step process to prepare all the elements.

What an amazing day for a porch pint.

Ready for next steps! The post-boil gravity for the dry stout was spot-on, and the Montréal smoked meat is ready for a 155° water bath for 24 hours.

Two projects today - I'm smoking a cured brisket flat for Montréal smoked meat, and I'm brewing a dry stout today with my Grainfather. The meat is almost ready, and I plan to finish cooking it sous vide overnight. I'm about ready to boil the wort for the dry stout.

Dry stout brew day. I haven't brewed in a while, so it was nice to get back in the groove.

Ollie the Pug, in all his glory...

Tarte tatin, one of my favorites.

They can put silly headwear on her, but my dog always looks like a prisoner in her day care photos.

I made a berry galette for my wife this evening. I should have added an egg wash and some sugar on the crust but I was feeling lazy.

Voici ma tarte aux fruits!

Trivia tonight at Great Heights Brewing!

I love this decanter I got as an anniversary gift.

Pizza time! I used Kenji's Fool-Proof Pan Pizza recipe from Serious Eats.

Dog pile.

OK. My first post is about home brewing. I designed an English Porter but my English yeast failed, so I'm fermenting with a German ale yeast from Wyeast (1007). Fermentation kicked off today and we're fermenting at .3 PSI or so with the spunding valve. We'll see how it goes! More to follow.